Originally Posted by Cloudsmoker
Been using Canola oil - thinking that it holds better together at higher temps.
My real recommendation is to cover yourself with clothes you don't care about. I generally seem to get it everywhere.
I use Pam, which is just canola oil. Just make sure that you get the pit up over 400* for at least an hour. The smoke point for Canola oil is 400*. What you are doing is turning the liquid oil into a solid through carbonization. Same process for seasoning cast iron cookware. Whatever oil you use, make sure you cure it at a temp higher than the smoke point of the oil. Here is a reference I use for oils I use in seasoning cast iron: